Nutritional Recommendations
Our nutritional therapists will help you with dietary measures during and after treatment.
General nutritional recommendations for cancer patients
Nutrition is essential for maintaining basic vital functions of the human body and overall health. A balanced diet with adequate intake of all nutrients and energy is a prerequisite for successful treatment and helps improve quality of life. A varied and diverse diet best ensures all important nutrients – carbohydrates, fats, proteins, minerals, vitamins and trace elements. Hydration, or adequate fluid intake, is also important.
It is appropriate to mention especially the protein component. Proteins are the fundamental building blocks of the entire body and perform many important functions. Higher doses of proteins must be supplied to the body in various exceptional conditions, for example during illness, during the recovery period or before any physical activity. Without proteins, tissues including muscles would not be formed or renewed, and these muscles ensure overall physical condition. Proteins in the form of enzymes participate in metabolism, blood clotting, regulate metabolism and maintain the body's internal environment.
During illness, weight loss very often occurs due to complications (loss of appetite, nausea, feeling of fullness, swallowing difficulties) associated with chemotherapy, as well as due to the treatment itself. However, this weight loss is not only from fat reserves, but predominantly from muscle mass, precisely as a result of protein breakdown. This leads to increased fatigue, reduced performance, and gradually to limited mobility. The consequence is a risk of further complications, mainly infections. This often results in prolonged hospitalization and extended recovery.
Therefore, it is very important to prioritize proteins in the diet and ensure adequate intake. The best sources of complete proteins are animal products in the form of dairy products, eggs, meat and meat products. The recommended amount is approximately 1-1.5 g of protein per kg of body weight.
Patients may also be at risk of infection from consuming contaminated food. Therefore, it is necessary to avoid food that carries an increased risk of contamination by pathogens and to follow procedures in food preparation that eliminate contamination risk.
Guidelines for safe eating:
1. Maintain cleanliness
Follow basic hygiene principles when preparing food. Wash your hands frequently before handling food and during its preparation. Wash and disinfect all surfaces and equipment used for food preparation. Protect food and kitchen areas from insects, rodents and other pests.
2. Separate raw and cooked food
Separate raw meat, poultry, seafood and eggs from other foods, prevent contact between raw and processed foods. Use special utensils and dishes for handling raw foods, such as knives and cutting boards.
3. Cook food thoroughly
Thorough heat treatment consists of reaching a temperature of at least 75 °C inside the entire dish for a minimum of 10 minutes.
4. Store food at safe temperatures
Serve hot food at a temperature above 63 °C. Do not leave cooked food at room temperature for more than 2 hours. Store finished dishes and perishable foods promptly in the refrigerator (minimum temperature 5 °C). The maximum storage time for freshly cooked/baked unconsumed food is 24 hours in the refrigerator, then reheat the food only once. Do not thaw food at room temperature. Do not refreeze food that has been thawed once.
5. Use safe water and raw materials
Select fresh and safe food products. Do not use food products after the expiration of their shelf life and use-by date, store them under conditions recommended by the manufacturer. Avoid delicatessen sales and so-called fast food where the risk of bacterial contamination is significantly increased – hamburgers, hot dogs, open sandwiches, mayonnaise salads, fresh delicatessen products, cakes especially those with whipped cream. There is a risk of certain infectious diseases, particularly salmonellosis, listeriosis, etc.
For any questions, please contact: vyziva@uhkt.cz